Abstract
The main purpose of this work was to isolate and characterize lactic acid bacteria (LAB) strains to be used for biomass production using a whey-based medium supplemented with an ammonium salt and with very low levels of yeast extract (0.25 g/L). Five strains of LAB were isolated from naturally soured milk after enrichment in whey-based medium. One bacterial isolate, designated MNM2, exhibited a remarkable capability to utilize whey lactose and give a high biomass yield on lactose. This strain was identified as Lactobacillus casei by its 16S rDNA sequence. A kinetic study of cell growth, lactose consumption, and titratable acidity production of this bacterial strain was performed in a bioreactor. The biomass yield on lactose, the percentage of lactose consumption, and the maximum increase in cell mass obtained in the bioreactor were 0.165 g of biomass/g of lactose, 100%, and 2.0 g/L, respectively, which were 1.44,1.11, and 2.35 times higher than those found in flask cultures. The results suggest that it is possible to produce LAB biomass from a whey-based medium supplemented with minimal amounts of yeast extract.
Similar content being viewed by others
References
Jelen, P. (1992), in Encyclopaedia of Food Science and Technology, vol. 4, Hui, Y. H., ed., John Wiley & Sons, New York, pp. 2835–2845.
Zhou, Q. H. and Kosaric, N. (1993), Biotechnol. Lett. 15, 477–482.
Fitzpatrick, J. J., Ahrens, M., and Smith, S. (2001), Process Biochem. 36, 671–675.
Ghaly, A. E., Tango, M. S. A., and Adams, M. A. (2003), Agric. Eng. Int.: CIGR J. Sci. Res. Dev. V, 1–20.
Carr, F. J., Chill, D., and Maida, N. (2002), CRC Crit. Rev. Microbiol. 28, 281–370.
Amrane, A. and Prigent, Y. (1993), Biotechnol. Lett. 15, 239–244.
Gaudreau, H., Renard, N., Champagne, C. P., and Van Horn, D. (2002), Can. J. Microbiol. 48, 626–634.
Aeschlimann, A. and von Stockar, U. (1990), Appl. Microbiol. Biotechnol. 32, 398–402.
Lund, B., Norddahl, B. and Ahring, B. (1992), Biotechnol. Lett. 14, 851–856.
Mulligan, C.N., and Gibbs, B.F. (1991), Biotechnol. Appl. Biochem. 14, 41–53.
Stanbury, P.F. and Whitaker, A. (1987), in Principles of Fermentation Technology, Pergamon, Oxford, England, pp. 26–73.
Lowry, O.H., Rosenbrough, N.J., Farr, A.L., and Randall, R.J. (1951), J. Biol. Chem. 193, 265–275.
Relman, A.D. (1993), in Diagnostic Molecular Microbiology. (Persing, D.H., Smith, T.F., Tehover, F.C., and White, T.J., eds.) American Society for Microbiology, Washington, DC, pp. 489–495.
Cristiani-Urbina, E., Netzahuatl-Muñoz, A.R., Manriquez-Rojas, F.J., Juárez-Ramírez, C., Ruiz-Ordaz, N., and Galíndez-Mayer, J. (2000), Process Biochem. 35, 649–657.
Helrich, K. (1990), Official Methods of Analysis, vol. 2, Association of Official Analytical Chemists, Arlington, VA.
Wang, D.I.C., Cooney, C.L., Demain, A.L., Dunnill, P., Humphrey, A.E., and Lilly, M.D. (1979), in Fermentation and Enzyme Technology, John Wiley & Sons, New York, pp. 57–97.
Nemcova, R. (1997), Vet. Med. 42, 19–27.
Ahmed, F.E. (2003), Trends Biotechnol. 21, 491–497.
Roberfroid, M.D. (2000), Am. J. Clin. Nutr. 71, 1682S-1687S.
Farnworth, E.R. (2001), in Handbook of Nutraceuticals and Functional Foods, Wildman R.E.C., Ed., CRC Press, Boca Raton, FL, pp. 407–422.
Matsuzaki, T. and Chin, J. (2000), Immunol. Cell Biol. 78, 67–73.
Saarela, M., Mogensen, G., Fondén, R., Mättö, J., and Mattila-Sandholm, T. (2000), J. Biotechnol. 84, 197–215.
Olmos-Dichara, A., Ampe, F., Uribelarrea, J.L., Pareilleux, A., and Goma, G. (1997), Biotechnol. Lett. 19, 709–714.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mondragón-Parada, M.E., Nájera-Martínez, M., Juárez-Ramírez, C. et al. Lactic acid bacteria production from whey. Appl Biochem Biotechnol 134, 223–232 (2006). https://doi.org/10.1385/ABAB:134:3:223
Received:
Revised:
Accepted:
Issue Date:
DOI: https://doi.org/10.1385/ABAB:134:3:223